Single opening vent for steam air fryer

ABSTRACT

A cooking system is provided. The cooking system includes a housing, a lid, a heating element, a vent tube, and a piston. The housing has a hollow interior. The lid is movable relative to the housing, where the lid and housing cooperate to form a cooking chamber. The heating element is mounted within the lid. The vent tube is arranged within the lid and extends between the cooking chamber and an external environment. The vent tube includes an inlet channel, an outlet channel, and a central channel arranged between the inlet and outlet channel. A piston is arranged within the central channel and configured to alternate between a venting and a non-venting position such that a low-moisture fluid is drawn through the inlet channel into the cooking chamber from the external environment, and a high-moisture fluid is evacuated through the outlet channel into the external environment from the cooking chamber.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Patent ApplicationNo. 63/266,753 filed Jan. 13, 2022 and entitled “SINGLE OPENING VENT FORSTEAM AIR FRYER,” the entire contents of which are hereby expresslyincorporated by reference herein.

FIELD

The present application generally relates to a single opening vent forsteam air fryer devices.

BACKGROUND

Conventional cooking devices, such as pressure cookers and air fryers,each perform a single cooking operation, and as such, these devicesemploy different components and methods for cooking food items. As such,multiple devices are required to perform various cooking operations. Forconsumers that wish to enjoy food cooked in different ways via differentoperations, an accumulation of these devices can occur. For example, aconsumer may have a steam cooker for cooking food while keeping itmoist, and a separate air fryer to cook the food in order to achieve adesired level of crisp on the outer surface of the food. Such anaccumulation of cooking devices is often prohibitive from a standpointof cost and storage space.

Combination cookers, such as those that can perform both steaming andair frying operations, have been developed, however these devicesrequire an evacuation of the moisture within the device prior to airfrying, as the air frying process requires a low moisture environment.As such, vents must be arranged on the device in order to evacuate thehigh moisture air and replace the evacuated air with low moisture air.In order to ensure that high moisture air being evacuated is not drawnback into the device, inlet and outlet ports must be positioned adistance apart from one another, leading to an increase in complexityand costs to ensure a steady state flow between the inlet port and theoutlet port.

For at least these reasons, a cooking device is provided having anintegrated inlet port and outlet port that prevents the risk of highmoisture air being drawn back into the device.

SUMMARY

Cooking systems for cooking food are provided.

In one embodiment, a cooking system is provided having a housing with ahollow interior, and a lid movable relative to the housing such that thelid and the housing cooperate to form a cooking chamber. A heatingelement can be mounted within the lid. A vent tube can be arrangedwithin the lid and can extend between the cooking chamber and anexternal environment. The vent tube can include an inlet channel, anoutlet channel, and a central channel arranged between the inlet channeland outlet channel. A piston can be arranged within the central channeland it can be configured to alternate between a venting and anon-venting position such that a low-moisture fluid is drawn through theinlet channel into the cooking chamber from the external environment,and high-moisture fluid is evacuated through the outlet channel into theexternal environment from the cooking chamber.

The vent tube can have a variety of configurations. For example, in someembodiments, the low-moisture fluid can be drawn into the vent tube in afirst direction, and the high-moisture fluid can be evacuated throughthe vent tube in a second direction that differs from the firstdirection. In some embodiments, the inlet channel can be arranged on anopposite side of the vent tube relative to the outlet channel. In otherembodiments, the low-moisture fluid passing through an inlet opening ofthe inlet channel can be perpendicular to the high-moisture fluidpassing through the outlet channel. In certain embodiments, an inletopening of the inlet channel can be positioned non-adjacent to theoutlet channel.

In some embodiments, a plate can be connected to an end of the piston.In other embodiments, the cooking system can be operable in a pluralityof cooking modes including a first cooking mode and a second cookingmode. The first cooking mode can be a wet cooking mode and the secondcooking mode can be a dry cooking mode. In some embodiments, in thefirst cooking mode, the plate can contact a sealing member arranged onan internal surface of the lid. In certain embodiments, in the firstcooking mode, the cooking system can be operable as a steam cooker. Insome embodiments, in the second cooking mode, a gap can be arrangedbetween the plate and a sealing member arranged on an internal surfaceof the lid. In certain embodiments, in the second cooking mode, theheating element can heat a flow of air circulating within the cookingchamber. In other embodiments, in the second cooking mode, the cookingsystem can be operable as an air fryer. In some embodiments, the heatingelement can be operable in both the first cooking mode and the secondcooking mode.

In another embodiment, a cooking system is provided having a housingwith a hollow interior. A lid can be movable relative to the housingsuch that the lid and the housing can cooperate to form a cookingchamber. A heating element can be mounted within the lid. A switchingmechanism can be positioned on the lid and it can be configured toalternate between a first position and a second position. A vent tubecan be arranged within the lid and it can extend between the cookingchamber and an external environment. A piston can be arranged within thevent tube and it can be configured to alternate between a ventingposition and a non-venting position. A linkage can extend from theswitching mechanism to the piston within the lid. The linkage can beconfigured to transform a rotational force applied to the switchingmechanism to a linear force configured to be applied to the piston.

The piston can have a variety of configurations. For example, in someembodiments, the piston can be configured to move linearly within thevent tube. In other embodiments, the piston can be in the non-ventingpositon when the switching mechanism is in the first position. In otherembodiments, the piston can be in the venting position when theswitching mechanism is in the second position. In certain embodiments,the piston can include a projection extending outward from the vent tubeand configured to couple to the linkage.

In some embodiments, the linkage can be spring-biased to keep theswitching mechanism in the first position.

In some embodiments, a micro switch can be positioned within the lidbetween the switch and the vent tube. In other embodiments, the microswitch can be configured to be activated with the switching mechanism inone of the first position and the second position. In certainembodiments, the micro switch can be connected to a processor configuredto operate a user interface arranged on the housing.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other features will be more readily understood from thefollowing detailed description taken in conjunction with theaccompanying drawings, in which:

FIG. 1 is a schematic diagram of a cooking system according to oneembodiment;

FIG. 2 is a schematic diagram of a control system of the cooking systemof FIG. 1;

FIG. 3 is a perspective view of one embodiment of a cooking systemaccording to one embodiment;

FIG. 4 is an enlarged perspective view of a portion of cooking system ofFIG. 3 with an outer casing of a lid removed;

FIG. 5 is a perspective view of the lid of FIG. 4;

FIG. 6 is a bottom view of the lid of FIG. 5;

FIG. 7 is an isolated perspective view of a venting assembly of thecooking system of FIG. 3;

FIG. 8 is an isolated top view of the venting assembly of FIG. 7;

FIG. 9 is an isolated perspective view of the venting assembly of FIG.7, shown in a venting position;

FIG. 10 is an isolated cross-sectional view of the venting assembly ofFIG. 7, shown in a non-venting position;

FIG. 11 is an isolated cross-sectional view of the venting assembly ofFIG. 7, shown in a venting position;

FIG. 12 is a perspective view of a linkage having a switch;

FIG. 13 is a perspective view of a lid of a cooking system with an outercover removed depicting the linkage of FIG. 12;

FIG. 14A is a cross-sectional view of the lid of FIG. 13 with the switchin a first position;

FIG. 14B is a cross-sectional view of the lid of FIG. 13 with the switchin a second position; and

FIG. 15 is front view of a cooking system having a user interface.

It is noted that the drawings are not necessarily to scale. The drawingsare intended to depict only typical aspects of the subject matterdisclosed herein, and therefore should not be considered as limiting thescope of the disclosure.

DETAILED DESCRIPTION

Certain exemplary embodiments will now be described to provide anoverall understanding of the principles of the structure, function,manufacture, and use of the devices and methods disclosed herein. One ormore examples of these embodiments are illustrated in the accompanyingdrawings. Those skilled in the art will understand that the devices andmethods specifically described herein and illustrated in theaccompanying drawings are non-limiting exemplary embodiments and thatthe scope of the present invention is defined solely by the claims. Thefeatures illustrated or described in connection with one exemplaryembodiment may be combined with the features of other embodiments. Suchmodifications and variations are intended to be included within thescope of the present invention.

A cooking device is provided having multiple cooking modes and a singlevent. In an exemplary embodiment, the cooking device includes a steamcooking mode and an air fry cooking mode, and the device can beconfigured to transition from the steam cooking mode to the air frycooking mode during a single cooking operation. In order to switch froma steam mode to an air fry mode during a single cooking process, themoisture level within the cooking compartment must be reduced and thusmoist air must be released. It is important when evacuatinghigh-moisture air to ensure that the moist air is not drawn back intothe device. Accordingly, a single vent is provided that is configured toallow for the ingress of ambient fluid, such as air, into an internalvolume of the housing, and the egress of steam and/or heated fluid fromwithin the internal volume of the housing during or at the completion ofa cooking process

FIG. 1 illustrates one exemplary embodiment of a cooking system 20configured to perform multiple cooking operations. As shown, the cookingsystem 20 generally includes a housing 22 and a lid 24 permanently orremovably attached, such as hinged for example, to the housing 22. Inthe illustrated embodiment, the connection or hinge area between the lid24 and the housing 22 occurs at an upper portion of the housing 22. Abottom 28 of the housing 22 of the cooking system 20 may be supported ona surface by one or more feet 30, which may include shock absorbing pads30 a (of a material such as but not limited to rubber) at a bottomsurface thereof. In the illustrated embodiment, the housing 22 includestwo feet 30 arranged on opposing sides of the housing 22. However, itshould be understood that a housing 22 having any suitable number offeet 30 is within the scope of the disclosure.

In the illustrated embodiment, one or more handles 32 extend outwardlyfrom the exterior of the housing 22 to provide a user with a location tomore easily grasp the cooking system 20. Although two handles 32 areshown, embodiments having no handles, a single handle, or more than twohandles are also within the scope of the disclosure. The housing 22and/or the one or more handles 32 may be integrally or separatelyformed, such as from a molded plastic material for example.

Referring now to some of the interior features of the cooking system 20,an inner surface of the housing 22 defines a hollow interior 34. In anexemplary embodiment, a liner 36 that may be formed from any suitableconductive material, such as aluminum, is disposed within the hollowinterior 34, and in some embodiments the liner 36 may be the innersurface defining the hollow interior 34 (though surfaces inside theliner 36, such as the walls of the container, or outside the liner 36,such as plastic around the liner 23, may also define the hollow interior34). In an exemplary embodiment, a food container 38 is receivableinside the hollow interior 34 defined by the liner 36. Spacingcomponents, such as silicone bumpers (not shown) may be disposed alongthe inner surface of the liner 36 to keep the container 38 alignedproperly within the hollow interior 34 during cooking. Although thecontainer 38 is described herein as being removable from the housing 22,embodiments where the container 38 is integrally formed with the housing22 are also contemplated herein. The container 38 has an interior 40designed to receive and retain one or more consumable products, such asfood products. Examples of food products suitable for use with thecooking system 20, include but are not limited to, meats, fish, poultry,bread, rice, grains, pasta, vegetables, fruits, and dairy products,among others. The container 38 may be a pot formed from a ceramic,metal, or die cast aluminum material. In one embodiment, an interiorsurface 42 of the container 38 includes a nano-ceramic coating and anexterior surface 44 of the container 38 includes a silicone epoxymaterial. However, any suitable material capable of withstanding thehigh temperatures and pressures required for cooking food products iscontemplated herein.

Referring with more detail to the lid 24, it should be noted that thelid 24 is connectable to a surface of the container 38 and/or housing 22to close off entry to the interior 40 of the container 38. Accordingly,a cooking chamber may be defined between the interior 40 of thecontainer 38 and the interior of the lid 24, or alternatively, betweenthe hollow interior 34 defined by the liner 36 and the interior of thelid 24. In an exemplary embodiment, a diameter of the lid 24 can becomplementary to a diameter of the housing 22 such that the lid 24covers not only the container 38, but also an upper surface 46 of thehousing 22. The lid 24 can be made of any suitable material, such asglass, aluminum, plastic, or stainless steel. Further, the lid 24 may,but need not, include one or more handles 48 for removably coupling thelid 24 to the remainder of the cooking system 20. In the illustratedembodiment, the lid 24 is coupled to the housing 22 via a hinge 50 suchthat the lid 24 is rotatable about an axis X between an open positionand a closed position (FIG. 1). In such embodiments, the hinge axis Xmay be located at a side surface of the cooking system 20, oralternatively, at a back surface of the cooking system 20, such asvertically disposed relative to one or more handles 32 of the housing22. However, embodiments where the lid 24 is separable from the housing22, or movable between the open and closed positions in another mannerare also contemplated herein. One or more fastening mechanisms (notshown) may, but need not, be used to secure the lid 24 to the housing 22when the lid 24 is in the closed position. Any suitable type offastening mechanism capable of withstanding the heat associated with thecooking system 20 is considered within the scope of the disclosure.

The cooking system 20 includes at least one heating element 52 forheating the cooking chamber defined between the interior 40 of thecontainer 38 and the lid 24, or alternatively, between the hollowinterior of the liner 36 and the lid 24. The at least one heatingelement 52 is positioned generally at or above an upper extent 54 of thecontainer 38, proximate an upper opening of the container 38. In theillustrated embodiment, the at least one heating element 52 is disposedin the lid 24, and therefore is completely outside of the container 38when the lid 24 is in the closed position. However, embodiments wherethe lid 24 is contoured such that the at least one heating element 52 ispositioned at least partially within the container 38 are also withinthe scope of the disclosure.

Further, the cooking system 20 may, but need not, include other heatingelements 52 positioned within the housing 22. For example, one or moreheating elements, illustrated schematically in broken lines, may belocated generally adjacent the bottom 28 of the housing 22 and/oradjacent a sidewall of the housing 22. However, embodiments where thecooking system 20 includes only one heating element 52 arranged aboveand generally adjacent or above the upper extent 54 of the container 38are also within the disclosure.

In the illustrated embodiment, an air movement device 56, such as a fan,is selectively operable to circulate a flow of liquid, for example air,through the cooking chamber. In the illustrated embodiment, the airmovement device 56 is driven by a motor 58 having a separate coolingmechanism 59 coupled thereto. The air movement device 56 is operable tocirculate air within the cooking chamber through the at least oneheating element 52. As the air passes over the at least one heatingelement 52, the air is heated for cooking the food within the cookingchamber. In an exemplary embodiment, the air movement device can bemounted within the lid 24 at a position vertically offset from the atleast one heating element 52. However, other configurations of the airmovement device 56 relative to the at least one heating element 52, forexample a concentric arrangement of the air movement device 56 and theat least one heating element 52, are also contemplated herein.

As best shown in FIG. 2, a control panel or user interface 60 of thecooking system 20 is positioned adjacent one or more sides of thehousing 22. The control panel 60 includes one or more inputs 62associated with energizing the at least one heating element 52 of thecooking system 20 and for selecting various modes of operation of thecooking system 20. One or more of the inputs 62 may include a light orother indicator to show that the respective input has been selected. Thecontrol panel 60 can additionally include a display 64 separate from andassociated with the at least one input 62. However, embodiments wherethe display 64 is integrated into the at least one input 62 are alsocontemplated herein.

Operation of the one or more inputs 62 will be described in more detailbelow. A control system 70 of the cooking system 20 includes acontroller or processor 72 for controlling operation of the at least oneheating element 52 and operation of an air movement device 56 (includingthe motor 58 and fan 59 associated therewith). In some embodiments thecontrol system 70 is additionally capable of executing stored sequencesof heating operation. The processor 72 is operably coupled to thecontrol panel 60, the at least one heating element 52, and the airmovement device 56.

In addition, in one embodiment, one or more sensors S for monitoring oneor more parameters (such as temperature, pressure, lid configuration,etc.) associated with operation of the at least one heating element 52may be arranged in communication with the processor 72. In oneembodiment, a sensor S can be used to monitor whether the lid 24 is in aclosed configuration. Alternatively, or in addition, a sensor S can beused to monitor a temperature within the chamber defined between theinterior 40 of the container 38 and the lid 24.

In one embodiment, at least one input 62 on the control panel 60 is anon/off button which allows the user to activate or deactivate thecontrol panel 60. When the control panel 60 is deactivated, the at leastone heating element 52 is not energized. In an exemplary embodiment, theat least one input 62 is operable to select one or more manual modes ofoperation of the at least one heating element 52. Alternatively, or inaddition, at least one input 62 is operable to select a stored sequenceof operation of at least one heating element. In some cases, the storedsequences may be particularly well suited for a given method of foodpreparation and/or for particular ingredients or types of ingredients.The plurality of stored sequences associated with the at least one input62 may be stored within a memory accessible by the processor 72.Alternatively, the plurality of stored sequences may be stored remotelyfrom the cooking system 20, and may be accessed by the processor 72,such as via wireless communication for example.

In addition, a user may be able to enter a time associated withoperation of the cooking system 20 in a desired manual mode. The timemay be entered via the same input 62, or a separate input as used toselect a mode of operation. Further in embodiments where the cookingsystem 20 is in a mode configured to perform a stored sequence inresponse to selection of one of the inputs 62, the display 64 mayindicate a time remaining on the display 64. Temperature and pressureparameters may also be entered via inputs 62.

The at least one input 62 may include a distinct start button intendedto initiate operation in a desired mode, a distinct stop button to ceaseall operation, or a stop/start button intended to initiate and ceasefunctions. Alternatively, the cooking system 20 may be operable toautomatically start operation after a predetermined time has elapsedonce an input 62 has been selected and any necessary information hasbeen provided to the control panel 60. Alternatively, one or more of theother inputs 62, such as the knob for example, may be operable, such asby pushing the knob towards the control panel 60, to start and stopoperation of the cooking system 20, regardless of whether the cookingsystem 20 is following a stored sequence or is in a manual mode.

The one or more inputs 62 are operable to initiate manual operation ofthe cooking system 20 in at least a first cooking mode and a secondcooking mode. Both the first cooking mode and the second cooking modeuse the at least one heating element 52 to perform a convective cookingoperation. In one embodiment, the first cooking mode is a wet cookingoperation, such as a steam cooking operation for example. To create awet cooking environment the majority of the moisture within thecontainer, i.e., fluid added to the container 38, is retained within thecontainer 38 as the food is cooked.

During operation in the first cooking mode, a fluid, such as water, isprovided to the cooking chamber and is transformed from a liquid stateto a gaseous or vapor state via the heat output by the at least oneheating element 52. In one embodiment, a fluid source, illustratedschematically at 80, is arranged in fluid communication with the cookingsystem 20. The fluid source 80 may include a reservoir mounted at anexterior of the cooking system 20 capable of storing a volume of fluidtherein. The reservoir may be mounted directly to an exterior surface ofthe cooking system 20, or may be located remotely therefrom.Alternatively, the cooking system 20 may be directly connected to afluid source 80, such as a water line. In yet another embodiment, thefluid source may be located within the interior of the cooking system20, remote from the cooking chamber.

A fluid conduit 82 extends from the fluid source 80 through the cookingsystem 20, towards the cooking chamber and/or the at least one heatingelement 52. Depending on the position of the fluid source 80, the fluidconduit 82 may extend through either the lid 24 and/or the housing 22.In some embodiments, such as where the fluid source is disposedvertically above the at least one heating element 52, fluid isconfigured to flow through the fluid conduit 82 toward the cookingchamber and at least one heating element 52 via gravity. In otherembodiments, the cooking system 20 may include a pump 84 for movingfluid from the fluid source through the fluid conduit 82. In embodimentsincluding a pump 84, the pump 84 may similarly be controlled by theprocessor 72. Regardless of the configuration of the fluid source 80 andhow fluid is propelled through the fluid conduit 82, the fluid exits thefluid source 80 as a liquid, and in some embodiments, the fluid isprovided to the interior of the cooking system 20 as a liquid.

The fluid from the fluid source 80 is configured to vaporize when heatfrom the at least one heating element 52 is transferred thereto. In oneembodiment, the end of the fluid conduit arranged adjacent the cookingchamber and the at least one heating element 52 is configured to atomizethe fluid provided thereto. As a result, the fluid is expelled in theform of droplets or a spray rather than a stream of fluid. The fluid isdelivered to an area adjacent at least one of the heating element 52and/or the air movement device 56.

Accordingly, during a steam cooking operation, the processor 72initiates operation of the at least one convective heating element 52causing the temperature within the container 38 to increase. Similarly,the processor may initiate a flow from the fluid source 80 to throughthe fluid conduit 82, such as via pump 84, or by opening a valveassociated with the fluid conduit 82. If the fluid from the fluid source80 directly contacts the at least one heating element 52, the heat isalmost instantaneously transferred to the fluid causing it to vaporize.In embodiments, where the fluid is expelled near the air movement device56, the fluid may become entrained within the air circulating throughthe cooking chamber. As a result, when the air and fluid is heated as itpasses over the at least one heating element 52, causing the fluidbecomes a gas, such as water vapor or steam. This transformation of aliquid to a vapor performed within the cooking chamber in response tothe heat generated by the at least one heating element 52 causes notonly the pressure, but also the humidity within the cooking chamber, toincrease.

Although an air movement device 56 is illustrated and described withrespect to the heating element 52 and operation of the cooking system 20in the first cooking mode, embodiments where the air movement device 56is non-operational in the first cooking mode are also contemplatedherein. Accordingly, in such embodiments, the heating element mountedwithin the lid 24 may be a conductive, inductive, or radiative heatingelement in place of the previously described convective heating element.In such embodiments, the interaction of the fluid from the fluid sourcewith the heating element 52, or alternatively, the area adjacent theheating element, may cause the fluid to transform from a liquid to avapor.

As previously suggested, the at least one input 62 may also be used toselect operation of the cooking system 20 in a second cooking mode.During operation in the second cooking mode, the at least one heatingelement performs a “dry cooking operation,” which includes any cookingmode that creates a “dry cooking environment” within the container 38.To create a dry cooking environment, air and/or moisture are activelyexhausted or vented from the cooking chamber to outside the cookingsystem 20, thereby maintaining a minimum level of moisture within thecontainer 38. In one embodiment, the second cooking mode includes afrying cooking operation, and more specifically an air frying operation.An air frying operation may involve the use of various components suchas the air movement mechanism 56, a diffuser 90, and an insert 92.

An example of an air diffuser 90 suitable for use with the cookingsystem 20 is shown in FIG. 1. The diffuser 90 is an optional systemcomponent that may benefit air circulation during the air-frying mode.However, it should be understood that the diffuser 90 may similarly beinstalled within the cooking chamber during operation in the firstcooking mode. The diffuser 90 is positionable anywhere within thecooking chamber, though typically near a bottom thereof. In oneembodiment, the diffuser 90 is positioned in contact with a bottomsurface 39 of the container 38, and can be used in conjunction with aninsert 92.

The air diffuser 90 may include a plurality of vanes 94 configured toimpart swirl to an air flow circulating through the container 38. In anexemplary embodiment, each of the vanes 94 of the air diffuser 90 has aradius of curvature such that the vanes 94 curve generally from a centerof the air diffuser 90 outwardly. In addition, the vanes 94 of the airdiffuser 90 extend generally perpendicularly in an upward direction fromthe bottom surface 39 of the container 38, and a lower extent of thevanes 94 generally increases over the length of the vane. However, anair diffuser 90 including one or more vanes 94 having anotherconfiguration are also within the scope of the disclosure.

In one embodiment, the vanes 94 cooperate to define an area within whichthe insert 92 may be removably mounted. The insert 92 includes a bodyhaving a first, open end 96, a second, aperture end 98, and at least onesidewall 100 extending between the first end 96 and second end 98 todefine a hollow interior or chamber 102. The first end 96 is generallyopen to provide access for positioning one or more food items within thechamber 102. The second end 98 of the insert is partially closed toretain one or more food items within the chamber 102. In the illustratedembodiment, the closed second end 98 of the body defines a plurality ofapertures to allow air, heat, and/or steam flowing within/through theinterior 40 of the container 38 to pass there through to cook one ormore food items within the chamber 102.

When the insert 92 is mounted to the air diffuser 90, and positionedwithin the interior 40 of the container 38, the bottom surface 98 of theinsert 92 is offset from the bottom surface 39 of the container 38. Theoffset spacing occurs due to the vanes 94, thereby allowing air movingthrough the cooking system 20 to flow underneath the insert 92.Embodiments wherein the diffuser 90 is integrally formed with either theinsert 92 or bottom surface 39 and/or side surfaces of the container 38are also contemplated. Further, although insert 92 is illustrated havinga single chamber 102, embodiments where the insert 92 includes aplurality of chambers 102 are also contemplated herein.

When the insert 92 and air diffuser 90 are arranged within the cookingchamber, an annulus 104 is formed between an inner surface 106 of thecontainer 38 and the sidewalls 100 of the insert 92. Further, in anexemplary embodiment the height of the insert 92, when installed withinthe container 38 with the air diffuser 90, may be generally equal to orless than height of the container 38.

It should be appreciated that the insert 92 may also be receiveddirectly in the hollow interior 34 of the housing 22 as opposed towithin the interior 40 of the container 38. That is, the insert 92 (anddiffuser 90) may be disposed in the cooking system 20 without thecontainer 38, and food may be cooked in the insert 92 in accordance withthe second mode cooking functions.

During operation in the second cooking mode, the at least one heatingelement 52 is configured to heat air as it passes there through viaoperation of the air movement device 56. In embodiments where the insert92 is arranged within the cooking chamber, the air movement device 56draws air from the center of the insert 92, and moves it across the atleast one heating element 52 before forcing the heated air through theannulus 104 between the container 38 and the insert 92 towards aclearance 108 formed between the bottom 98 of the insert 92 and thebottom surface 39 of the container 38 (see arrows in FIG. 1 indicatingthe direction of air flow through the cooking system 20 during a secondcooking operation). Although use of the diffuser 90 and insert 92 aredescribed herein, it should be understood that the at least one heatingelement 52 and air movement device 56 may also be used to circulate airthrough the cooking chamber defined between the container 38 and the lid24 when the insert 92 and/or air diffuser 90 are not arranged within thecontainer 38.

In one embodiment, the at least one heating element 52 has a diametersubstantially equal to the diameter of the body of the insert 92.However, embodiments where the at least one heating element 52 has adiameter smaller than or greater than the diameter of the insert 92 arealso contemplated herein.

When utilizing the at least one heating element 52 in the air fryermode, the processor 72 initiates operation of the at least one heatingelement 52 and the air movement device 56 to circulate the hot airrepresented by the arrows in FIG. 1 through the cooking chamber. The airmovement device 56 draws air upward through the at least one heatingelement 52 and expels the hot air outwardly towards a guide 110 (which,in an embodiment, actually surrounds the air movement device 56). Theguide 110 may be configured to deflect the air flow downwardly towardsthe annulus 104 along the sides of the container 38. The air travelsdown through the annulus 104 by actuation of the air movement device 56until it is deflected off the bottom surface 39 of the container 38 anddrawn up into the clearance 108 up towards the diffuser 90 and end 98 ofthe insert 92. The hot air flows over and between the plurality of vanes94 of the air diffuser 90, which impart a rotational motion to the hotair, thereby creating a vortex as the air is drawn through the aperturesat the second end 98 and into the chamber 102 of the insert 92 by theair movement device 56. After traversing the chamber 102, the air isdrawn back up through the heating element 52 and into the air movementdevice 56 for further circulation.

As the air circulates through the chamber 102 in the manner describedabove, the hot air cooks and forms a crispy outer layer on the fooditems disposed therein as a result of the Maillard effect. In oneembodiment, a liquid, such as oil or fat, is contained within thecooking chamber, such as adjacent the bottom surface 39 of the container38. The liquid may be added to the container 38 prior to operation inthe air fry mode, or alternatively, may be produced as a residualmaterial as the hot air passes over the food within the chamber 102. Inembodiments where a liquid is disposed at the bottom of the container38, as the air circulates through the interior 40 of the container 38, aportion of the liquid becomes entrained in the air flow and is heated.

In one embodiment, the air movement device 56 of the cooking system 20is a variable speed fan operable at a plurality of rotational speeds.The operational speed of the air movement device 56 may vary based onthe cooking mode selected. For example, the speed of the air movementdevice 56 during operation in an air fryer mode may be different thanthe speed of the air movement device during operation in a steam cookingmode. The operational speed of the air movement device 56 may becontrolled by the processor 72 in response to one or more inputs 62,including selection of a cooking mode. However, the processor 72 mayalso be configured to adjust the operational speed of the air movementdevice 56, or alternatively, the power supplied to the at least oneheating element 52 to control the temperature and/or pressure within thecooking chamber.

In some embodiments, the cooking system 20 is operable in more than twocooking modes. For example, the at least one input 62 may be used toselect operation of the cooking system 20 in a cooking mode thatfunctions as a combination of two or more cooking modes. In suchembodiments, the processor 72 may execute a stored sequence where the atleast one heating element 52 is operated with a first set of parametersduring a first portion of the sequence and at least one heating element52 is operated and air movement device 56 are operated with a second setof parameters during a second portion of the sequence. For example, inthe combination mode, a food item, such as a chicken for example, mayfirst be steam cooked via operation in the first cooking mode, and thenair fried to form a crispy exterior layer via operation of the cookingsystem 20 in the second cooking mode. However, the embodiments describedherein are intended as an example only and any sequence of operationcombining both the first and second cooking mode is contemplated herein.When operated in a combination of two or more cooking modes, the foodneed not be removed from the cooking chamber or hollow interior 40,during such a transition.

In accordance with the above, the insert 92 may be placed in thecontainer 38 with food to be cooked in the first and second modesconsecutively. For example, the insert 92 may be placed in the container38 and food may be placed within the insert 92 for cooking in a firststeam cooking mode. The cooking system 20 may then be switched into thesecond, air fry mode, and the food still contained in the insert 92positioned within the container 38 can be cooked in accordance with aconvection heating function. Such a process would involve placing foodin the insert 92 and placing the insert 92 in the interior 40 of thecontainer 38. Of course, while food would most commonly be cooked firstwet mode followed by a second dry mode, the cooking system 20 iscertainly capable of cooking food first in a dry mode followed by a wetmode.

The cooking system 20 illustrated and described herein provides anenhanced user experience by combining the functionality of severalconventional household products into a single user-friendly device.However, in order to achieve both a steam cooking operation and an airfrying operation within the same unit without removing the lid, the highhumidity air must be removed from the system and replaced with lesshumid air. By using a single vent, the inlet and outlet must be spacedapart to prevent the inlet taking in high humidity air from the outlet.

FIGS. 3-11 illustrate an exemplary embodiment of a cooking system 120,which is configured to use a single vent to reduce complexity, whilealso separating the inlet and outlet streams of air. The cooking system120 is substantially similar to the cooking system 20 described above,and identical parts will not be discussed for brevity.

The cooking system 120 generally includes a base 122 and a lid 124permanently or removably attached, such as hinged, to the base 122. Theconnection or hinge area between the base 122 and the lid 124 can occurat an upper portion of the base 122. Arranged on the base 122 is acontrol panel 60, which is configured to operate the air movement device152 and heating elements 150 of the cooking system 120, and can have thesame configuration as the control system of FIG. 2. The base 122 isconfigured to house a food chamber (not shown) which contains the foodfor cooking. Additionally, in some embodiments, the base 122 may house aheating element (not shown) arranged at the bottom of the base 122,similar to the cooking system 20.

In order to seal the cooking system 120, the lid 124 is arranged overthe base 122 and sealed to the base 122. This connection between thebase 122 and the lid 124 creates a sealed, hollow cooking chamber withinthe cooking system 120. The lid 124 generally includes an outer casing125, an first intake vent 126, a second intake vent 127, a ventingassembly 128, a venting grate 129, and a switching mechanism 130. Theintake vents 126, 127 are formed within the outer casing 125 of the lid124 and are fluidly coupled to the interior cooking chamber of thecooking system 120. As will be explained in detail below, the intakevents 126, 127 are spaced a distance from the venting grate 129, whichacts as an outlet for air and moisture from the cooking system 120. Theventing grate 129 is arranged in an opening of the outer casing 125, butcan be integral with the outer casing 125, similar to the first intakevent 126. In addition to the outer casing 125, the lid 124 also includesan inner casing 125 a, which includes intake vent 126 a, which alignswith the intake vent 126 arranged in the outer casing 125, and intakevent 127 a, which aligns with the intake vent 127 arranged in the outercasing 125.

Due to the multiple cooking operations of the cooking system 120, theswitching mechanism 130 is arranged on with lid 124 and is accessiblefor a user to operate the actuation switch in order to opening theventing assembly 128 to remove high humidity air within the cookingsystem 120 and bring less humid air in through the intake vents 126,127. FIG. 4 has the outer casing 125 of the lid 124 removed in order toshow the internal components of the lid 124. The switching mechanism 130is mechanically coupled to the vent assembly 128 through a linkage 131.In an aspect, the switching mechanism 130 is a switch body including atab, where the switch body is rotatable about an axis and the tab isconfigured to allow a user to apply a torque to the switch body.However, any type of switching mechanism or mode selector can be usedand should be considered within the scope of this disclosure. Forexample, the switching mechanism can be a dial, a lever, a button, aslider, or the like.

The linkage 131 is arranged underneath the outer casing 125 and isconfigured to translate a rotational force applied to the switchingmechanism 130 into a linear force applied to components of the ventingassembly 128, which will be disclosed in detail below. The linkage 131spans a distance along the inner casing 125 a to the venting assembly128 and connects with a projection 132 of the venting assembly 128. Thecomponents of the linkage 131 operate in unison through actuation of theswitching mechanism 130 by sliding the piston 133 within the vent tube134. The linkage 131 engages with the piston 133 via a projection 132(shown in FIG. 5) arranged within the slot 135 of the vent tube 134,allowing the piston 133 to slide forward and backward within the venttube 134. The projection 132 engages with the linkage 131 in order totranslate the motion of the switching mechanism 130 to the piston 133.

As illustrated in FIG. 12, the linkage 131 is formed from a first rod190 connected to the switching mechanism 130 and a second rod 192connected to the projection 132. The first and second rods 190, 192 arecoaxially aligned with one another along an axis of rotation and areconnected in the middle by a connector 193. The connector 193 includestwo extending arms which extend radially outward from the axis ofrotation of the first and second rods 190, 192. The connector 193 isgenerally an inverted “U” shape where the horizontal portion of the “U”is radially offset from the axis of rotation of the first and secondrods 190, 192. Additionally, a spring 196 (shown in FIG. 13) attaches tothe connector 193 at the radially offset point from the axis of rotationof the first and second rods 190, 192. Due to the offset springconnection, the spring 196 can to apply a torque to the first and secondrods 190, 192 to keep the switching mechanism 130 biased to the firstposition. A cam 194 is arranged on the first rod 190 and is configuredto contact a micro switch arranged adjacent to the cam 194 when theventing switch is rotated from the first position to the secondposition, as described in more detail below. The cam 194 is arrangedbetween the switching mechanism 130 and the connector 193, and extendsradially outward from the first rod 190. Additionally, the cam 194 isconfigured to extend towards the interior of the lid 124 where a microswitch is arranged. A projection 191 is arranged at the opposite end ofthe linkage 131 relative to the switching mechanism 130, and it isconfigured to engage with the slot of the projection 132 (shown in FIG.5) of the piston 133.

For clarity, FIGS. 7-11 depict the venting assembly 128 in isolation. Itshould be appreciated that the venting assembly is arranged within thelid 124, and passes though apertures within the outer casing 125 and theinner casing 125 a in order to fluidly couple the internal cookingcompartment of the cooking system 120 with the ambient environment. Theventing assembly 128 is configured to allow for the ingress of ambientfluid, such as air, into the internal volume of the cooking system 120,and the egress of steam and/or heated fluid from within the internalvolume of the cooking system 120 during or at the completion of acooking process. The use of a single venting assembly 128 simplifies themanufacture and use of the cooking system 120 since a user only needs tooperate the venting assembly 128 by moving the switching mechanism 130to change the venting assembly 128 from a non-venting to a ventingposition.

As shown, the venting assembly 128 generally includes a vent housing ortube 134, with the venting grate 129 arranged at the end of the venttube 134. The illustrated vent tube 134 is in the form of a rectangularhousing or tube that generally includes a multiple channels extendingtherethrough between a distal end 134 a and a proximal end 134 b. Thevent tube 134 extends from the ambient environment to the internalvolume in order to allow the ingress and egress of fluid between theambient environment and the internal volume of the cooking system 120.In particular, the distal end 134 a is in fluid communication with thecooking chamber, while the proximal end 134 b extends externally outwardfrom the lid 124 and is in communication with the ambient environment.The vent tube 134 is secured within the lid 124, and between the outercasing 125 and the inner casing 125 a by mounts 147 a, 147 b, 147 c, and147 d arranged on the outer surface of the vent tube 134. The mounts 147a, 147 d secure the vent tube 134 to the inner casing 125 a, and themounts 147 b, 147 c secure the vent tube to an internal surface 153 ofthe lid 124.

The vent tube 134 includes distinct channels which are separated byinternal walls 141 a, 141 b. An outlet channel 136 extends between adistal end 134 a and a proximal end 134 b, and is defined by thesidewall of the vent tube 134 and the inner wall 141 a. An inlet channel138 is arranged on the opposite side of the vent tube 134 and extendsfrom the distal end 134 a to an inlet opening 149 arranged within thesidewall of the vent tube 134. In an aspect, the inlet opening 149 isarranged non-adjacent to an outlet of the outlet channel 136, whichguides high-moisture air away from the inlet opening 149. Additionally,in an aspect, the inlet opening is arranged perpendicular to the outletchannel 136 such that the air passing through the inlet channel 149 isperpendicular to the air flowing through the outlet channel 136. Theinlet opening 149 is configured to allow air to be taken in from theambient environment through the intake vent 126. In some embodiments, aninlet channel 138 exists between the outer casing 125 and the innercasing 125 a such that intake air can flow from the intake vent 126 tothe inlet opening 149. A divider 139 is arranged within the inletchannel 138 to prevent exhaust air flowing through the outlet channel136 to be drawn back through the inlet channel 138. The inlet channel138 is defined by the sidewall of the vent tube 134, the inner wall 141b, and the divider 139.

The vent tube 134 also includes a center channel 140 arranged betweenthe outlet channel 136 and the inlet channel 138. The center channel 140is defined by the sidewall of the vent tube 134 and the inner walls 141a, 141 b. The center channel 140 extends between a distal end 134 a anda proximal end 134 b, and houses the piston 133. As stated above, thepiston 133 is secured to the projection 132, which allows for a linearforce to be imparted to the piston 133 to move the piston 133 within thecenter channel 140.

The vent tube 134 also includes a slot 135 in a sidewall thereof thatslidably receives the projection 132 extending from a sidewall of apiston 133, discussed in more detail below. The slot 135 allows formovement of the piston 133 along the height of the vent tube 134 betweenthe distal end 134 a and the proximal end 134 b.

The piston 133 includes an extension 143 extending within the centerchannel 140 from the projection 132 to a plate 144 arranged at thedistal end 134 a of the vent tube 134. The piston 133 also includesspring-biased extensions 133 a, 133 b arranged on either side of theextension 143. The spring-biased extensions 133 a, 133 b are configuredto keep the piston 133 biased to a non-venting position. Springs orbiasing members (not shown) are arranged within the central channel 140to apply a biasing force to the spring-biased extensions 133 a, 133 b.

The plate 144 is configured to seal the outlet channel 136 and the inletchannel 138 when the piston 133 is in a non-venting position, asillustrated in FIG. 10. A sealing member 154 is arranged around theouter perimeter of the distal end 134 a of the vent tube 134. The plate144 and sealing member 154 have a complementary rectangular shape to thedistal end 134 a, with the edges of the plate 144 extending to contactthe sealing member 154, arranged on the internal wall of the lid 124, inorder to provide a substantially airtight seal. Arranged within theplate 144 is a vent hole 142, which is in fluid communication with theoutlet channel 136. The vent hole 142 remains open at all times as afail-safe to prevent over-pressurizing the cooking system 120, andallows exhaust air 158 to pass through the vent hole 142 at all times.

FIG. 10 illustrates the piston 133 in a non-venting position, and FIG.11 illustrates the piston 133 in a venting position. The piston 133 canbe arranged in a non-venting position in order to keep steam andpressure within the internal volume of the housing during a wet cookingmode. However, as detailed above, it may be desired to transition from awet cooking mode (e.g., steaming) to a dry cooking mode (e.g., airfrying) without removing the contents from the cooking device. In orderto vent the steam from within the housing, the piston 133 can be sliddownward within the vent tube 134 (as shown in FIG. 9) in order tocreate a gap 156 between the plate 144 and the seal member 154 bydislodging the overlap between the plate 144 and the seal member 154. Bycreating the gap 156, air and steam from within the housing can beevacuated from the internal volume of the housing, and ambient air, thatdoes not contain steam, can be brought into the internal volume. Due tothe single vent tube design, an inlet channel 138 and an outlet channel136 are formed on opposite sides of the gap 156. In an exemplaryembodiment, with the piston 133 in a venting position, the air movementdevice 152 can rotate clockwise as arranged in FIG. 6, forcing airoutward through the outlet channel 136, while pulling air in from theinlet channel 138.

FIG. 10 illustrates a detailed cross-sectional view of the piston 133while in a non-venting position. With the piston 133 in a non-ventingposition, only exhaust air 158 is vented through the outlet channel 136.FIG. 11 illustrates a detailed cross-sectional view of the piston 133while in a venting position. With the piston 133 in a venting position,ambient air 160 can be drawn through the inlet opening 149 from theintake vent 126 and into the internal volume. The intake air 162 passesthrough the gap 156 between the plate 144 and the sealing member 154.Additionally, the exhaust gas 164, containing steam and air, within theinternal volume is passed through the gap 156 on the opposite side ofthe vent tube 134 and through the outlet channel 136. The exhaust gas164 combines with the exhaust gas 158 passing through the vent hole 142to create exhaust gas 166, which is a high-humidity air. As statedabove, in order to prevent the exhausted gas 166 from re-entering theinlet opening 149, the divider 139 and inner walls 141 a, 141 bseparates the intake channel 138 from the outlet channel 136. Thisenables the exhaust gas 166 to be exhausted to the ambient environmentwithout being drawn back into the internal volume. Another solution toprevent redrawing of exhausted fluid can be to place the inlet ports andexhaust ports at further distances apart, but this can require a largerpiston or multiple pistons to control the ingress and egress of fluid.

In addition to moving the piston 133, the switching mechanism 130 canalso be configured to rotate the linkage 131 to contact sensors whilealternating from the first position to the second positon. Asillustrated in FIGS. 13-14B, the linkage 131 is secured within the lid124 using clamps 195, which allow for rotation of the linkage 131relative to the lid 124. As stated above, the spring 196 is securedbetween the connector 193 and the lid 124 so the switching mechanism 130is spring-biased to the first position. Additionally, a micro switch 197is arranged within the lid 124 between the switching mechanism 130 andthe vent tube 134. The micro switch 197 includes a bump plate 198 thatextends towards the linkage 131. With the switching mechanism 130 in afirst position, the cam 194 does not contact and/or depress the bumpplate 198 of the micro switch 197 as illustrated in FIG. 14A. When theswitching mechanism 130 is moved to the second position, as illustratedin FIG. 14B, the bump plate 198 is aligned with the cam 194 such thatthe cam 194 contacts the bump plate 198. By contacting the bump plate198, a signal can be sent from the micro switch 197 to the processor 72to indicate that the piston is in a venting mode. When no signal isreceived by the processor 72, the processor 72 can determine that thepiston 133 is in a non-venting mode.

As previously described, the cooking system 120 is capable of performinga plurality of cooking operations including a wet cooking mode (e.g.,steaming) and a dry cooking mode (e.g., air frying). To perform acooking operation that includes a combination of multiple types ofcooking modes, the food item need not be removed from the interior 40 ofthe container 38 as the cooking system 120 transforms between a firstmode, such as a steaming mode for example, and a second mode, such as anair frying mode for example.

As stated previously, the switching mechanism 130 may be used to selecta mode or cooking operation of the cooking system 120. In one aspect,the functionality of the user interface of the control panel 60, andtherefore the inputs available to a user, may vary in response to theposition of the switching mechanism 130 and/or in response to theconfiguration of the piston 133, which may be controlled by theswitching mechanism 130. A detailed view of one embodiment of a controlpanel 60 is illustrated in FIG. 15. In one aspect, one or more inputs ofthe control panel 200 may be activated when the switching mechanism 130is in the first position associated with a first cooking mode such as asteaming cooking mode, and one or more different inputs may be activatedwhen the switching mechanism 130 is in the second position associatedwith a second cooking mode, such as an air frying mode. As explainedabove, a sensor, such as a reed switch, Hall Effect sensor, or the like,may be mounted within the lid 124 to indicate to the processor 72 theposition of the switching mechanism 130 and the piston 133, and inresponse, a respective portion of the user interface 200 will beenergized for selection by a user.

As illustrated in FIG. 15, the user interface 200 can be arranged on abase 222 and/or a lid 224 of a cooking system. The user interface 200generally includes a display 202, a power button 204, input buttons 206,a first interface 208, and a second interface 210. The first interfaceincludes an indicator display 212 which is illuminated when theswitching mechanism 130 is in a first positon. The first interface 208is related to the first cooking mode, and can include options related tothe first cooking mode, such as steaming, proofing, and steam and crispprocesses. An indicator light 216 is arranged on the first interface 208and is configured to illuminate a choice selected by a user through theinput buttons 206. When the first interface 208 is activated, theindicator display 212 is illuminated to inform a user that they canoperate the cooking system in a first cooking mode. Similar to the firstinterface 208, the second interface 210 is related to the second cookingmode, and can include options related to the second cooking mode, suchas air frying, baking, roasting, searing, and slow cooking processes. Anindicator light 218, which is not illuminated in FIG. 15, is arranged onthe second interface 210 and is configured to illuminate a choiceselected by a user through the input buttons 206. When the secondinterface 210 is activated, the indicator display 214 is illuminated toinform a user that they can operate the cooking system in a secondcooking mode. In an aspect, the input buttons 206 only function with theinterface 208, 210 that is activate due to the position of the switchingmechanism 130.

Certain exemplary implementations have been described to provide anoverall understanding of the principles of the structure, function,manufacture, and use of the systems, devices, and methods disclosedherein. One or more examples of these implementations have beenillustrated in the accompanying drawings. Those skilled in the art willunderstand that the systems, devices, and methods specifically describedherein and illustrated in the accompanying drawings are non-limitingexemplary implementations and that the scope of the present invention isdefined solely by the claims. The features illustrated or described inconnection with one exemplary implementation may be combined with thefeatures of other implementations. Such modifications and variations areintended to be included within the scope of the present invention.Further, in the present disclosure, like-named components of theimplementations generally have similar features, and thus within aparticular implementation each feature of each like-named component isnot necessarily fully elaborated upon.

Approximating language, as used herein throughout the specification andclaims, may be applied to modify any quantitative representation thatcould permissibly vary without resulting in a change in the basicfunction to which it is related. Accordingly, a value modified by a termor terms, such as “about,” “approximately,” and “substantially,” are notto be limited to the precise value specified. In at least someinstances, the approximating language may correspond to the precision ofan instrument for measuring the value. Here and throughout thespecification and claims, range limitations may be combined and/orinterchanged, such ranges are identified and include all the sub-rangescontained therein unless context or language indicates otherwise.

One skilled in the art will appreciate further features and advantagesof the invention based on the above-described implementations.Accordingly, the present application is not to be limited by what hasbeen particularly shown and described, except as indicated by theappended claims. All publications and references cited herein areexpressly incorporated by reference in their entirety.

What is claimed is:
 1. A cooking system for cooking food, the cookingsystem comprising: a housing having a hollow interior; a lid movablerelative to the housing, wherein said lid and the housing cooperate toform a cooking chamber; a heating element mounted within the lid; a venttube arranged within the lid and extending between the cooking chamberand an external environment, the vent tube comprising: an inlet channel;an outlet channel; and a central channel arranged between the inletchannel and the outlet channel; and a piston arranged within the centralchannel and configured to alternate between a venting and a non-ventingposition such that, in the venting position, a low-moisture fluid isdrawn through the inlet channel into the cooking chamber from theexternal environment, and a high-moisture fluid is evacuated through theoutlet channel into the external environment from the cooking chamber.2. The cooking system of claim 1, wherein the low-moisture fluid isdrawn into the vent tube in a first direction, and the high-moisturefluid is evacuated through the vent tube in a second direction, thefirst direction being different than the second direction.
 3. Thecooking system of claim 1, wherein the low-moisture fluid passingthrough an inlet opening of the inlet channel is perpendicular to thehigh-moisture fluid passing through the outlet channel.
 4. The cookingsystem of claim 1, wherein an inlet opening of the inlet channel ispositioned non-adjacent to the outlet channel.
 5. The cooking system ofclaim 2, wherein the inlet channel is arranged on an opposite side ofthe vent tube relative to the outlet channel.
 6. The cooking device ofclaim 1, wherein a plate is connected to an end of the piston.
 7. Thecooking system of claim 6, wherein the cooking system is operable in aplurality of cooking modes including a first cooking mode and a secondcooking mode, wherein the first cooking mode is a wet cooking mode andthe second cooking mode is a dry cooking mode.
 8. The cooking system ofclaim 7, wherein in the first cooking mode, the plate contacts a sealingmember arranged on an internal surface of the lid.
 9. The cooking systemof claim 7, wherein in the second cooking mode, a gap is arrangedbetween the plate and a sealing member arranged on an internal surfaceof the lid.
 10. The cooking system of claim 7, wherein in the firstcooking mode, the cooking system is operable as a steam cooker.
 11. Thecooking system of claim 7, wherein in the second cooking mode, theheating element heats a flow of air circulating within the cookingchamber.
 12. The cooking system of claim 7, wherein in the secondcooking mode, the cooking system is operable as an air fryer.
 13. Thecooking system of claim 7, wherein said heating element is operable inboth the first cooking mode and the second cooking mode.